JIM WELLER wrote to DAVE DRUM <=-
... A knish is just a mashed potato Hot Pocket.
Not true, Nanook. Certainly many knish recipes use 'taters as a part of
the filling. My first encounter with a knish was at "For 2c - Plain" -
a deli in the Gaslight Square district of St. Louis, MO. It was 1958
and the price of my knish was 25c ... at a time when a McDonald's
cheeseburger was selling for 10c. Still, it was worth it. Potatoes,
beef, spices, pastry. Oh, yeaaaaaaahhhhh. And fairly filling.
Herewith follow four knish recipes that are not "mashed potato Hot
Pockets"
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: For 2 Cents - Plain Knishes
Categories: Pastry, Potatoes, Beef, Vegetables
Yield: 5 Servings
MMMMM---------------------------PASTRY--------------------------------
1 1/2 c Flour
1/2 c Shortening
1/2 ts Salt
Cold water
MMMMM--------------------------FILLING-------------------------------
2 lg Russet potatoes
3 cl Garlic; minced
4 Green onions w/tops; diced
1/2 tb Coarse black pepper
3/4 lb Ground beef; cooked, loose
Parsley
Pastry: Add salt to flour and mix. Work vegetable
shortening into flour mix with fork until mixture is
crumbly. Sprinkle in water gradually and mix together
until moist enough to form soft dough.
Turn onto floured surface and work until smooth. Cover
and refrigerate until filling is prepared.
Filling: Set oven @ 350ºF/175ºC. Peel and dice
potatoes. Add potatoes, garlic and onions together
in a large pot. Cover with water and boil until
potatoes are tender. Drain off water and mash together.
Add in beef, and parsley. Mix together well.
When filling is cool enough to work with take-out
pastry and separate into 5-6 portions. Roll dough
portion out on floured surface. Place approximately
1/2 cup filling in center of pastry. Seal into a round
or square packet using egg wash or water.
Place packets on a lightly greased baking sheet. Bake
at 350ºF/175ºC until pastry is lightly golden brown.
Yields: 5 knishes
Recipe courtesy Jack & Charlie Carl; 2 Cents Plain
Deli, 4239 Olive (Gaslight Square), St. Louis, MO.
UDD NOTE: Directions re-written to remove reference
to "lard" and "butter" in the interests of keeping
these Kosher. The finished knishes freeze well.
From:
http://www.stlmag.com
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kasha Knishes
Categories: Appetizers, Grains, Pastry
Yield: 8 Servings
MMMMM---------------------------DOUGH--------------------------------
2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 lg Eggs; lightly beaten
MMMMM--------------------------FILLING-------------------------------
1 lg Egg; lightly beaten
1 c Kasha; whole roasted
1 1/2 c Chicken broth
1 lg Onion; small dice
5 tb Schmaltz
Salt & pepper
3 lg Eggs; lightly beaten
Set oven @ 400ºF/205ºC.
Place the flour, baking powder, and salt in a large bowl;
mix well. Make a well in the center and add the oil, ice
water, and eggs. Mix with a spoon, incorporating the wet
and dry ingredients to make a smooth dough. Turn out onto
a board and knead for 2 minutes. Place the dough in a
bowl, cover with a damp towel and let stand at room temp.
for 30 minutes.
On a lightly floured surface, divide the dough into 4
balls. Slightly flatten each ball to make a disc shape.
Divide each disc into 4 equal balls. Cover with a damp
towel and let sit at room temp. for 10 to 15 minutes.
Roll each ball out into a circle abt 3 1/2" in diameter.
Cover the dough circles with a damp towel until ready
to fill.
In a bowl combine 1 beaten egg and the kasha, stirring to
coat each grain with the egg. Heat a large non-stick saute
pan over high heat. When the pan is hot, add the grain and
cook, stirring constantly, over moderate heat for 4 to 5
minutes, or until the kasha kernels are separate and smell
nutty. Add the chicken broth and bring to a boil. Reduce
the heat and cook, covered, for about 20-25 min. or until
liquid has evaporated and the grains are tender but chewy.
Cool at room temp. Meanwhile, saute the onion in the
chicken fat over high heat for 15 minutes, stirring
frequently, until soft. Add to the kasha and season with
salt and pepper. Add the 3 eggs and mix well.
Place 2 rounded TB filling in center of each circle. Pull
the edges up around filling, completely enclosing it and
pinching the dough to form a tight package. Turn the
packages over, place seam side down on a lightly greased
baking sheet, and brush the surface with an egg wash (1
egg beaten with 1 TB water). Bake for 25 to 30 minutes, or
until light golden brown. Serve hot.
SOURCE: LOVE AND KNISHES; Sara Kasen; 1956
Posted by: Elaine Radis
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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... Watch people closely if they don't like chocolate.
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